Brown rice flour, gluten-free sorghum flour, gluten-free corn meal, quinoa flour, flax seed, xanthan gum are from Bob's Red Mill.
Bob's Red Mill flours are available in Whole Foods and Natural Grocer stores, but they don't stock gluten-free corn meal locally, so I buy corn meal in 25 pound bags from the Bob's Red Mill website to save on shipping.
Ground flax is an egg substitute; in hot water, it makes a sticky fluid that binds the other ingredients together. 15 ml ground flax seeds in 1/4 C of hot water (near boiling) equals 1 egg.
The flax must be freshly ground; buying factory-ground flax meal does not work. Keeping ground flax in the refridgerator works.
I use a Baratza Encore coffee grinder to grind flax seeds from Bob's Red Mill. I have to replace the grinding head every couple of years.
The margarine in the sandwich bread recipe contributes a lot to the stiffness of the finished bread. I use Best Choice 80% oil margarine (a local store brand).
My measuring spoons are marked in English and metric units; metric units are easier to do math with, so I show them in the recipes. Here are some useful conversions:
Oven temperatures are in Fahrenheit, for a "convection" oven (which has a fan, so it's not relying on convection, but that's another story).
Last modified: Wed Apr 25 06:37:45 Central Daylight Time 2018